- Shortbread cookie recipe for embossed rolling pin how to#
- Shortbread cookie recipe for embossed rolling pin full#
Here’s a quick video clip of me rolling this dough. As this dough is not cold or stiff, you do not have to press terribly hard! Just an even pressure. If the pattern is not deep enough it will disappear as the cookies bake and puff. The designs should be as raised up on the dough as deep as they are in the pin. Roll with your embossed pin, pressing down with a steady pressure that leaves a deep impression in the dough. Oil should be down in the patterns, but not pooling in them! You can use a pastry brush or apply by hand, gently squeezing the pin to get oil into the shapes, and rubbing the surface to coat. Make sure to get it down into the engraved areas. Oil your embossed pin with canola (or similar) oil before rolling. The patterns on the embossed pins are designed to repeat, so you will be rolling a long rectangle of patterned dough. Roll to a 1/4” thickness, and wide enough to accommodate the designed pin. Use a regular rolling pin (preferably one with thickness spacer rings to make a perfect thickness, picture of ours at bottom of post) to roll your dough on to a silicone baking mat, parchment paper, glass cooktop, or lightly floured surface.
Cover the unused portion to keep it from drying out. Work with one portion at a time to keep it manageable. Re-knead the dough making sure the temperature is even throughout so that it rolls and impresses evenly.ĭivide your dough into balls a little bigger than your fist.
You should only need to on a hot day or in a particularly hot kitchen. This dough does not generally require any refrigerating. You can also refrigerate the dough for 10 to 15 minutes if you’re working in warm conditions. Add flour a tablespoon at a time until it is workable like clay. If it is too easy to knead or is sticking to your fingers, it is probably too soft. Add a little water or vanilla extract a teaspoon at a time until you achieve a workable texture. If it feels difficult to knead, it is probably too stiff. Perfect rolling dough has a clay-like, workable texture that is not too sticky or too stiff. Knead it a bit by hand to make sure it is uniformly smooth and mixed. Make sure all of the flour is incorporated evenly. Add the flour mixture slowly, mixing on a slow speed until a workable dough forms. Add the maple syrup, then the vanilla, and the egg, re-creaming the mixture after each addition. Add the sugar and cream together very well, until it is light and fluffy. Using an electric mixer, cream the butter. If you do try natural instead, use less to compensate for the extra liquid. Natural maple syrup is runnier and waters down the dough. Luster dust makes it all simple and look gorgeous.Īt the end I preview a sneak peek of finger painted snowflake cookies!ġ cup (2 sticks) butter, softened (not melted)ġ/3 cup maple syrup, also known as “pancake syrup”. Both techniques are super easy and require no special skills.
Shortbread cookie recipe for embossed rolling pin how to#
For this post, I’ll show you how to finger paint these cookies as well as how to finger paint buttercream icing before rolling it.
Of course that doesn’t mean we can’t decorate them ). Embossed cookies are wonderful because no decorating is required – they’re stunning all on their own! The undecorated rolled cookies let the leaf pattern speak for itself. As you can see, these cookies are decorated more than one way. Since the pins are new, I’ve got some new techniques to show you. It also makes a fabulous sandwich cookie stuffing.Įmbossing is the process of engraving, carving, or stamping a design onto a surface so it stands out. The maple buttercream in this recipe is so thick you have the option to roll it out and emboss it and put on top of cookies as patterned icing.
Shortbread cookie recipe for embossed rolling pin full#
They are around 20.00.This is my first recipe post using our new embossed rolling pins! Fall is in full swing, so making maple cookies with the leaves pin was an easy choice. In the industry we have something called “the book of yields” it tells us things like how many ounces are in a cup of sugar (if you’re curious there are 7.10 ounces in one cup of sugar) but if you’re not wanting to sit and do a bunch of math, just go buy a cheap digital kitchen scale. The same pound of feathers may take over your entire kitchen. Thus while one pound of rocks may indeed take up your 1 cup measuring cup. even though there is a cup of both (meaning they take up the same amount of space) the pea gravel is going to weigh significantly more than the feathers. To make this relatable, take rocks (such as pea gravel) and feathers. Butter is actually heavier in mass than sugar. The problem is like rocks and feathers, a cup of sugar doesn’t weigh the same as a cup of butter. You’ll need a scale either way to complete this recipe. What this recipe calls for is measurements in weight.
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